Instructions: Check leaves of greens carefully; remove pulpy stems and discolored spots on leaves. Wash thoroughly in several changes of warm water; add a little salt to the last rinse. Put greens in colander to drain.

Cook salt pork, covered, about 10 minutes in 1/2 cup boiling salted water.

Add greens, a few at a time; cover and cook slowly until greens are tender.

Do not overcook.

Serve with vinegar.

NOTE: An alternate method is to wash greens carefully and put them into a large cooker with only the water that clings to leaves. Add salt and bacon drippings after the greens have cooked tender.

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